Panettone Tiramisu22 Dec 2020 2022-10-27 12:42
There are many, many Tiramisu recipes out there in this big wide world. This one celebrates Christmas with a (controversial?) twist… It’s not your traditional Italian tiramisu, but it’s festive, and the final result is delicious!
3 eggs, yolks and whites separated
1/2 cup caster sugar
250g mascarpone, good brand
1/2 chocolate chips panettone cut into 2.5 x 12-cm “fingers.”
1 1/4 cups Grand’Cru black coffee, hot and strong!
2 tbsp of Frangelico or Kahlua, or other liquor of choice (skip for alcohol-free)
1 tsp hazelnut syrup
Cocoa, for dusting
- Beat yolks and sugar in a mixer or electric beater for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
- Add the mascarpone, beat until just combined and smooth. Transfer mixture to a bowl set aside.
- Clean bowl and whisk. Add egg whites and beat until it’s stiff. It should be all white foam.
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined – don’t bash out all the air in the egg whites!
- For the coffee, make sure to brew it strong. If you’re using an espresso machine, fill a double filter basket 4 times to make a strong brew for 1 1/4 cups of coffee. If you prefer our coffee pods, make it using 4 capsules. You can also use a Moka pot or plunger.
- Mix coffee, hazelnut syrup and liquor together. Quickly dip the panettone cut in finger sizes and line the bottom of a 20cm square dish.
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at least 4 – 5 hours, preferably overnight.
- Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates. Enjoy!